ccrdvs Posted 1 Feb 2013 , 4:04pm
post #1 of

Hello everyone,

 

As my title says it, I'm completely frustrated while trying to make cupcakes.

 

Today it was my 4th time trying to make a good set of cupcakes, and although at the end they are OK, for that that's just not enough.

 

 

My problems are:

 

my batter is ALWAYS too liquid...

cupcakes are always cracked after i put them out of the oven...

and finally

frosting is just never good

 

I'm only using a hand mixer and my oven is an electric one that's always changing its temperature (the red light is turning on and off constantlyicon_sad.gif)

 

 

 

I'm a perfectionist person and just getting this results after 4 times is just discouraging me to continue, but what I have learn in this process is that it isn't as easy as following a recipe.

 

 

Please, please help me with any advice or comment that you might think it will help me getting my dream cupcakes out of the oven

 

 

Thank you!!

26 replies
leah_s Posted 1 Feb 2013 , 4:25pm
post #2 of

My choc cupcake batter is quite liquid and always works.  My vanilla cupcake is practically solid in comparision and it always works.

 

My best advice - Look for recipes that are formulated for cupcakes. 

 

All ovens cycle their temps up and down.  It's really the only way to maintain a "constant" temp.  That's why the red light goes on and off.    Heck even your freezer cycles the temp to maintain a "constant" freezing temp.

ccrdvs Posted 1 Feb 2013 , 4:30pm
post #3 of

Thanks!

metria Posted 1 Feb 2013 , 5:49pm
post #4 of

For your oven issue, I was wondering if having something like a pizza stone inside would help maintain temperature.  Just always keep one in the oven, especially while preheating.  Buy separate oven thermometer too so you'll know how accurate your oven is.

jennicake Posted 1 Feb 2013 , 5:58pm
post #5 of

AI'm no expert so I hope someone will jump in and correct me if I'm wrong... But based on my own experience, if they are coming out cracked your oven temperature is too high. What temp are you baking at? 325 has been best for me.

Also as already mentioned by Leah, make sure your recipe is formulated for cupcakes. Not all cake recipes make good cupcakes

Original message sent by ccrdvs

Hello everyone,

As my title says it, I'm completely frustrated while trying to make cupcakes.

Today it was my 4th time trying to make a good set of cupcakes, and although at the end they are OK, for that that's just not enough.

My problems are:

my batter is ALWAYS too liquid... cupcakes are always cracked after i put them out of the oven... and finally frosting is just never good

I'm only using a hand mixer and my oven is an electric one that's always changing its temperature (the red light is turning on and off constantlyicon_sad.gif)

I'm a perfectionist person and just getting this results after 4 times is just discouraging me to continue, but what I have learn in this process is that it isn't as easy as following a recipe.

Please, please help me with any advice or comment that you might think it will help me getting my dream cupcakes out of the oven

Thank you!!

ccrdvs Posted 1 Feb 2013 , 6:03pm
post #6 of
Quote:
Originally Posted by jennicake 

I'm no expert so I hope someone will jump in and correct me if I'm wrong... But based on my own experience, if they are coming out cracked your oven temperature is too high. What temp are you baking at? 325 has been best for me.

Also as already mentioned by Leah, make sure your recipe is formulated for cupcakes. Not all cake recipes make good cupcakes

I am trying only cupcakes recipes, the other thing about my oven it comes in Celcius, I only did the convertion from F to C.. but next time I'll try to make it less hot.

 

Thanks icon_biggrin.gif

ccrdvs Posted 1 Feb 2013 , 6:04pm
post #7 of

Thanks Metria!, I'll try to get a stone or just lowering the heat and see how that works

havealittle Posted 3 Feb 2013 , 4:49am
post #8 of

Agree with what everyone has said thus far....oven temperature is key! Also if the batter is really running...it sometimes makes a mess...I use a cookie dough scooper and that seems to help and also it ensures that all the cupcakes are the same size!

 

Best of luck...sometimes it just takes a bit of practice and we all have those bad baking days!

saraek Posted 3 Feb 2013 , 6:49pm
post #9 of

what kind of frosting are you making?

Newstead Posted 3 Feb 2013 , 7:35pm

I had that same frustration - cupcakes cracking, etc. I now use the "make it better" box cake recipe (adding an extra egg, more oil, milk  instead of water, small box instant pudding all added to the cake mix), use an ice cream scooper so the cupcakes are the same size and bake at 325 for 20-21 minutes. They come out much more uniform and no more cracking (just made some butterscotch cupcakes with double dark chocolate buttercream frosting - fabulous!).

milly123 Posted 24 Feb 2013 , 2:31pm

Hi, could you tell me where i can find this 'make it better, box cake recipe' please dunce.gif

crustdust Posted 24 Feb 2013 , 2:57pm

AThere are fantastic recipes out there that do NOT require a boxed mix (sorry, I am a professional trained chef and boxed mix cakes are a big no no for me)

Let me know if you need some no fail from scratch recipes

Izzy Sweet Posted 24 Feb 2013 , 4:15pm

Are you leveling your cups and tablespoons.If there is too much of a dry ingredient that could possibly lead to cracking.Over beating the eggs can cause airpockets to form and travel to the top making a crack. I prefer scratch recipes it was how I was taught so I know nothing about a box recipe.

Newstead Posted 24 Feb 2013 , 7:00pm

Crustdust, I would love some no fail from scratch recipes as well... I have tried  too many to count and always been disappointed - too dry, too dense, etc. Would prefer to bake my cakes from scratch as I do our breads, etc,! (I just bake for family and friends).

Newstead Posted 24 Feb 2013 , 7:07pm

Milly, I based mine on the blog post by my baking addiction:

http://www.mybakingaddiction.com/doctored-up-cake-mix-recipe/

 

She is specifically doing chocolate cupcakes, but my husband and family raved about it so that I know do it to all my cakes and cupcakes. You do have to play with the time a bit and test the cupcakes or cake starting at the time on the box, but I find that at 325 and with the added ingredients it usually take a bit longer. The only one I have been disappointed in was when I tried a red velvet mix - although the cupcakes tested done the centers fell as they cooled. After frosting, though, I still got raves - but again, I just bake for my family and friends, so don't have to please customers (thank goodness).

Embles Posted 24 Feb 2013 , 7:18pm

AI like using the primrose bakery cuppy recipes, they are and I am based in the uk and the recipes here dont generally include oil for example - not sure if tgese would be to ur tadte but they are lovely (vanilla recipe I use for all my orders) they are always very even and light with a lovely colour on top google it theyre lovelyxx

kikiandkyle Posted 25 Feb 2013 , 2:43pm

I like the Georgetown Cupcakes recipes, they have a book out that has them in, and you can find some of them online too. 

handymama Posted 25 Feb 2013 , 3:10pm

Try mixing at a lower speed to prevent cracking.

saraek Posted 26 Feb 2013 , 2:55pm

I use the doctored recipe from mybakingaddiction too... and I've mixed it up a lot with different flavors and the cupcakes always come out tasting amazing.

Annie70 Posted 26 Feb 2013 , 4:04pm

Saraek I use the chocolate recipe from  mybakingaddiction but do you have a white one??  I have not found a white recipe that I like most are really heavy.  Also would you mind sharing some of the flavors you have used.  Thanks!

kazita Posted 26 Feb 2013 , 9:05pm

AWww.Cupcakeproject. Com has lots of recipes. I've only tried the ultimate vanilla cupcake so far but wow its oh so yummy. Make sure to bake them for just as long as it says no longer

maikeis Posted 28 Feb 2013 , 8:03pm

Get a mixer, it really helps no matter what kind of cupcakes you wanna make

Nellas22 Posted 1 Mar 2013 , 12:06am

AI agree it may be too hot - I tend to bake cupcakes at 160oC or 180oC, depending on the recipe. (In the UK, hence centigrade)

It's also worth considering where in the oven you're placing the baking tray - mine cook better near the bottom of the oven. If I'm using two oven trays, I trg to place both as close to the bottom as possible.

Geeser Posted 2 Mar 2013 , 8:58pm

I would love some good moist scratch recipes....white ,  choc.  and yellow.   I wish I had your training to better understand baking.

Please send them to 

prgeeser@redred.com 

 

Thanks so much,

Curvee Posted 3 Mar 2013 , 5:13pm

I would like those recipes as well. Thanks

iphoenixle Posted 3 Mar 2013 , 6:28pm

AI too would like the recipes as well. I love too bake for my husband and kids but haven't got any luck :(

iphoenixle Posted 3 Mar 2013 , 6:28pm

AThank you :)

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